Ingredients
Scale
- 5–6 pounds pork shoulder (also known as pork butt)
- 1–1.5 tablespoons Hawaiian sea salt (or coarse sea salt)
- 1 tablespoon liquid smoke flavoring
- Optional: 2-3 banana leaves (if available)
Instructions
- Prepare the Pork:
- Pierce the pork shoulder all over with a fork or make several cuts with a knife to help the seasoning penetrate deeper into the meat.
- Season the Pork:
- Rub the Hawaiian sea salt evenly all over the pork shoulder. Then, drizzle the liquid smoke over the pork, making sure it’s well-coated.
- Optional Banana Leaves Wrap:
- If using banana leaves, rinse them under water and pat them dry. Lay out the leaves on a clean surface, overlapping them to create a layer large enough to wrap the pork. Place the seasoned pork on the banana leaves and wrap it tightly, tucking in the ends. This step adds an authentic flavor but can be skipped if banana leaves are not available.
- Cook in the Slow Cooker:
- Place the wrapped pork (or just the seasoned pork if not using banana leaves) in the slow cooker. Cover and cook on LOW for about 16 to 20 hours, or until the pork is very tender and shreds easily with a fork.
- Shred the Pork:
- Remove the pork from the slow cooker and shred it using two forks, discarding any excess fat. If you cooked the pork in banana leaves, remove and discard the leaves before shredding.
- Serve:
- Skim off any fat from the liquid left in the slow cooker. Return the shredded pork to the slow cooker and mix it with the juices. Taste and adjust seasoning with additional salt or liquid smoke if necessary.
- Serve the Kalua Pig hot with your favorite sides, such as steamed rice, Hawaiian sweet rolls, or alongside a fresh salad.
